Reviews
Add Rating & Review
Back to Roasted Red Pepper and Olive Salsa
All Reviews for Roasted Red Pepper and Olive Salsa
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Roasted Red Pepper and Olive Salsa
Recipe Summary
Yield: Makes about 2 cups
Ingredients
Ingredient Checklist
1/2 cup red or white pearl onions, blanched and peeled
1 tablespoon unsalted butter
1 jarred roasted red pepper, finely chopped
1/2 cup pitted Kalamata olives, thinly sliced
1/2 cup pitted green Cerignola olives, thinly sliced lengthwise (see the Guide)
1 garlic clove, minced
2 tablespoons finely chopped fresh flat-leaf parsley
3 dried red chiles, crumbled
1/4 cup extra-virgin olive oil
1/4 cup sherry vinegar
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Cook's Notes
Refrigerate in an airtight container up to 3 days.
Gallery
Roasted Red Pepper and Olive Salsa
Recipe Summary
Yield: Makes about 2 cups
Gallery
Roasted Red Pepper and Olive Salsa
Roasted Red Pepper and Olive Salsa
Roasted Red Pepper and Olive Salsa
Recipe Summary
Yield: Makes about 2 cups
Recipe Summary
Yield: Makes about 2 cups
Yield: Makes about 2 cups
Makes about 2 cups
Ingredients
Ingredients
- 1/2 cup red or white pearl onions, blanched and peeled
- 1 tablespoon unsalted butter
- 1 jarred roasted red pepper, finely chopped
- 1/2 cup pitted Kalamata olives, thinly sliced
- 1/2 cup pitted green Cerignola olives, thinly sliced lengthwise (see the Guide)
- 1 garlic clove, minced
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 3 dried red chiles, crumbled
- 1/4 cup extra-virgin olive oil
- 1/4 cup sherry vinegar
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
Directions
Put onions, butter, and 2 tablespoons water in a saucepan over medium-low heat. Cover; cook until onions cook through, about 6 minutes. Cool. Quarter onions. Combine with remaining ingredients in a bowl. Serve cold or at room temperature.
Cook's Notes
Refrigerate in an airtight container up to 3 days.
Cook’s Notes
Refrigerate in an airtight container up to 3 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Roasted Red Pepper and Olive Salsa
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Roasted Red Pepper and Olive Salsa
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
